Hong Kong Egg Waffle
Hong Kong's iconic street snack — gai daan jai (egg waffle or bubble waffle) — cooked in a special double-sided honeycomb pan, producing a grid of puffy golden balls, crispy on the outside and soft-chewy like an eggy pancake inside. The viral version is served in a cone shape filled with ice cream and toppings.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Whisk eggs and sugar until pale. Mix in evaporated milk, whole milk, oil and vanilla.
About 5 min
Fold in flour, custard powder, baking powder and salt. The batter should be smooth and slightly thicker than pancake batter.
About 14 min
Rest 30 minutes.
About 14 min
Heat a bubble waffle iron (or a similar textured waffle iron) and grease well. Pour in batter and cook 3–4 minutes per side until golden.
About 14 min
Remove while warm; roll into a cone shape around a paper cone mould. Fill with ice cream and top with fruit. The contrast of crispy exterior, chewy interior and cold ice cream is the signature experience.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 8 g
- Carbs
- 58 g
- Fat
- 14 g
- Fibre
- 1 g
- Sugar
- 36 g
- Sodium
- 220 mg
Contains: gluten, dairy, eggs
You might also cook
Recipe by Boon Tools.